牛津译林版英语七上《Unit4Food》课件.pptx

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1、OxfordTranslatedForestEditionEnglishPartSevecontents目录UnitIntroductionVocabularylearningTextlearningPracticeandActivitiesSummaryandReview01UnitIntroductionUnitTheme010203了解不同国家的食物文化培养对食物的鉴赏能力和饮食习惯探讨食物与健康的关系010204Unitobjectives掌握与食物相关的基本词汇和表达方式了解不同国家的食物制作方法和文化背景提高阅读和听力技巧，培养跨文化交际能力通过小组讨论和角色扮演等活动，培养口语表

2、达和合作学习能力0302Vocabularylearningapples,bananas,oranges,pears,etc.Fruitvocabularycarrots,potatoes,onions,tomatoes,etc.Vegetablevocabularymilk,cheese,yogurt,butter,etc.Dairyvocabularychicken,beef,pork,fish,etc.MeatvocabularyFoodvocabularyPreparationvocabularypeel,chop,dice,slice,etc.Cookingmethodsvocabu

3、laryboil,fry,bake,grill,etc.Seasoningvocabularysalt,pepper,酱油，sugar,etc.CookingvocabularyCutleryvocabularyknives,forks,spoons,chopsticks,etc.Kitchenwarevocabularypots,pans,saucepans,fryingpans,etc.Dinnerwarevocabularyplates,bowls,cups,glasses,etc.Tablewarevocabulary03TextlearningItalsocoversthebenef

4、itsofeatingavarietyoffruitsandvegetables,aswellastheimportanceofwaterinourdailylives.Thetextincludesinformationonthenutritionalvalueofdifferentfoodsandtherecommendedintakeofeachfoodgroup.Thetextisabouttheimportanceofabalanceddietandtheroleofvariousfoodsinmaintaininggoodhealth.OverviewofTextContentKe

5、yphrasesbalanceddiet,variousfoods,goodhealth,eatingavarietyoffruitsandvegetables,importanceofwater,dailylives,nutritionalvalue,recommendedintake.Sentencestructuressimple,compound,complex,andcompound-complexsentencesareusedinthetexttoconveyinformationclearlyandeffectively.Keyphrasesandsentencestructu

6、resGrammarpointsinthetextSimplepresenttense:usedtoexpressgeneraltruthsandstatementsoffactabouttheimportanceofabalanceddiet,theroleofvariousfoods,andthebenefitsofeatingfruitsandvegetables.Presentcontinuoustense:usedtoexpressactionsthatareongoingorinprogress,suchastheimportanceofwaterinourdailylives.S

7、implepasttense:usedtoexpressactionsthatoccurredinthepast,suchasthetextprovidinginformationonthenutritionalvalueofdifferentfoods.Futuretense:usedtoexpressactionsthatwilloccurinthefuture,suchastherecommendedintakeofeachfoodgroup.04PracticeandActivitiesMatchingwordswithpicturesProvidepicturesofvariousf

8、ooditemsandaskstudentstomatchthecorrectEnglishvocabularywitheachone.Thishelpsthemvisualizeandrememberthewordsbetter.FillintheblanksProvidesentenceswithmissingfood-relatedvocabularyandaskstudentstofillintheblankswiththecorrectwords.Thishelpsthemunderstandthecontextandusethevocabularyappropriately.Mul

9、tiplechoicequestionsCreatemultiplechoicequestionsrelatedtofoodvocabulary,andaskstudentstochoosethecorrectanswers.Thishelpsthemtesttheirunderstandingandretentionofthevocabulary.VocabularyexercisesHavestudentsrole-playdifferentscenariosrelatedtofood,suchascooking,orderinginarestaurant,orgroceryshoppin

10、g.Thishelpsthempracticereal-lifesituationsandimprovetheircommunicationskills.Providescenarioswherestudentshavetosolveproblemsrelatedtofood,suchascreatingabalancedmealorchoosinghealthyoptions.Thishelpsthemapplytheirknowledgetopracticalsituations.Askstudentstodiscussdifferentfood-relatedtopicsingroups

11、,suchashealthyeatinghabitsorfoodsafety.Thishelpsthemexchangeideas,learnfromeachother,anddeveloptheircriticalthinkingskills.Role-playProblem-solvingactivitiesGroupdiscussionscarryoutlifeboatdrillPlayaudiorecordingsofdialoguesorpassagesrelatedtofood,andaskstudentstolistenandanswercomprehensionquestion

12、s.Thishelpsthemimprovetheirlisteningskillsandunderstanddifferentaccentsandpronunciations.OralcomprehensionactivitiesProvidespeakingpromptsrelatedtofood,suchasdescribingafavoritedishorgivingaspeechonhealthyeatinghabits.Askstudentstopracticespeakinginfrontoftheclassorinsmallgroups.Thishelpsthemimprove

13、theirfluency,pronunciation,andconfidenceinspeakingEnglish.SpeakingpracticeOralactivities05SummaryandReviewReviewofthekeycontentofthisunitThetypesoffood:Thisunitintroducesdifferenttypesoffood,includingvegetables,fruits,grains,meats,anddairyproducts.Thestudentsaretaughttoidentifyandclassifythembasedon

14、theirnutritionalvalueandhealthbenefits.Theimportanceofabalanceddiet:Thecourseemphasizestheimportanceofabalanceddietthatprovidesallthenecessarynutrientsforgoodhealth.Thestudentslearnabouttherecommendeddailyallowances(RDAs)forvariousnutrientsandhowtoachievethemthrough合理的饮食搭配.Therelationshipbetweenfood

15、andhealth:Thisunitalsoexplorestherelationshipbetweenfoodandhealth,coveringtopicssuchastheimpactofdietarypatternsonchronicdiseases,theimportanceofmicronutrientsinpreventingdeficiencies,andtheroleofdietinmaintainingahealthyweight.AnalysisofthedifficultiesinthisunitUnderstandingthecomplexitiesofnutriti

16、on:Thesubjectofnutritioncanbecomplex,involvingvariousnutrientsandtheirinteractions.Somestudentsmaystruggletounderstandtheintricaciesofnutritionandhowtoapplyittotheirdailylives.Memorizingscientificfacts:Thisunitinvolvesasignificantamountoffactualinformationaboutnutrientsandtheirfunctions.Somestudents

17、mayfinditchallengingtorememberallthedetailsandmayneedextrapracticeandreviewsessionstoretaintheinformationeffectively.Applyingknowledgeinreal-worldsettings:Understandingthetheoryofnutritionisonlyhalfthebattle;applyingitinreal-worldsettingscanbechallenging.Studentsmayfinditdifficulttomakehealthyfoodch

18、oicesorimplementdietarychangesintheirdailyroutineswithoutongoingsupportandencouragement.Thenextclasswillfocusontheprinciplesofhealthycookingandtheartofmealplanning.Thestudentswilllearnaboutthebasictechniquesofcooking,howtoselecthealthyingredients,andhowtocreatebalancedanddeliciousmeals.Theywillalsoexplorevariouscuisinesanddietarystylesfromaroundtheworld,broadeningtheirunderstandingofglobalfoodculture.NextclasspreviewTHANKSFOR WATCHING感谢您的观看